Ingredients

• 1 Cooked salmon fillet (4 oz. )
• 3/4 Cooked white rice
• 1 cup ice cube
• 1 oz. Avocado, diced
• 1 tbsp Ayam Soya Sauce 
• 2 tbsp Sriracha Sauce
• 4 Roasted seaweed sheets
• Kimchi (optional)

Mayonnaise:

• 1 tbsp Light mayo
• 1/2 tsp. Rice Vinegar
• 1/8 tsp Sugar

Directions

1. Place the cooked salmon filet, and shred it onto a plate until it’s broken up into small pieces.
2. Add the cooked rice. Place one ice cube in the center right in the middle of the rice.
3. Cover with parchment paper and microwave on high for 2 mins.
4. Remove bowl from microwave and discard any remaining ice.
5. to prepare the mayonnaise, mix together the light mayo, rice vinegar and sugar. Whisk until sugar dissolves.
6. Add to the salmon rice Ayam soy sauce, the mayonnaise and siracha. Mix until well combined.
7. Top with diced avocado, and more mayonnaise, more sriracha and soy sauce, if desired.
8. You can add kimchi/ wrap the salmon mixture in tour seaweed sheets and enjoy as mini-roll ups.